Score the skin of the duck breasts, season with salt and pepper, and sear them for 10 minutes over low to medium heat, starting with the fat side down. Remove the duck breasts and keep them warm in the oven.
Peel the apples and cut them into wedges.
If you have organic apples, you can wash them and leave the skin on. The skin will add a nice color contrast to the apple slices. Plus, you’ll get an extra boost of flavor and vitamins!
Pour the cider into the pan. Add the apples and the Médoc wine jelly.
Turn the duck breasts so the skin side is facing up. Serve these duck breasts with apples and cider piping hot. You can serve them with wild rice or mashed potatoes for a more hearty meal!